Herb Slathered Roast Turkey & Herb Buttered Roast Potatoes

Hi, 
Turkey day is upon us Canadians and here is a delectable recipe that is lovely, easy, and smells/tastes so amazing! Happy Gobble Day to my fellow Canadians, and my American brethren & sistren, feel free to try this recipe out this November-you will be so happy you did; and so will your guests.

                     

Herb roast easily translates to chicken as well as turkey, I haven't taken a picture of my turkey, so I grabbed the next one off of the internet from southernfoodabout.com; to show you what it is supposed to look like. Moine came out looking the exact same but I always forget to take pics as I am trying to take it apart and fend off eager, grabaliscious munchers.
I will update this post and add my picture to it once I have one to share.
Here is what it looks like with chicken, if you are not a turkey person.
                                             

HERB SLATHERED ROASTED TURKEY

Ingredients:
(This is for a 15-20 lb bird, I always roast it overnight as well. Make sure your turkey is defrosted over 3-4 days, remove giblets- I keep them for gravy)
1 Lb of salted butter, softened
5 Cloves crushed garlic
6-8 Leaves fresh sage
1 tsp Fresh thyme
1/2 tsp Fresh rosemary
2 tsp Fresh cracked black pepper
1 tsp Kosher salt
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Ground bay leaf

For roasting: 2 Cups chicken stock

Preheat oven to 400 degrees F
Method:
-In a bowl, blend all ingredients until well incorporated
-Remove turkey from fridge, pat dry with paper towels, place in roasting pan and spread butter mixture all under the skin of the turkey and over the top of the skin. The turkey skin is a bit difficult to spread the mixture over and under, I use the back of a spoon to push it along and wear gloves to get it on there as best I can into all the nooks, crannies, legs, thighs, bubbies, and even in the cavity.
-Place the turkey upside down so that the breasts are facing the pan, trust me it makes the turkey much more juicy to roast it upside down.
-Add stock to pan then place the bird in the oven and cook for 1 hour, then remove bird and cover with tinfoil.
-Lower heat to 200 degrees F, place bird back in the oven and cook overnight for 9-10 hours, basting every 2-3 hours. (Yes, I wake up during the night to baste the turkey.)
-The last 2 hours, I remove the foil and allow the bird to get a nice dark skin and still baste it. 
-The turkey will be done when tested with a thermometer. The breast should be 165 degrees and the thigh should be at 170 degrees, keep checking your turkey.
-Remove from oven when cooked and tent with the foil, allow to sit for 15 minutes before carving or else the juices will run out and you will end up with a dry turkey.
-Serve with sides and all the fixin's!


HERBED TURKEY GRAVY 
Ingredients:
1 Carrot
1 Onion
1 Stalk Celery
1 Bunch parsley
1 Tbsp Tomato paste
1 Clove garlic crushed
Salt & Pepper
1 Bay leaf
Giblets from bird 
3-4 Cups chicken stalk
2-3 Tbsp Tapioca starch mixed with water
2 Tbsp butter
2 Tbsp extra virgin olive oil

*To make gravy, drain into a bowl all the yummy liquid that remains from roasting the turkey.
Once the turkey is placed on a tray, use the roasting pan to make your gravy.

Method: 
-Heat 2 tbsp olive oil with 1 tbsp butter 
-Add 1 chopped onion, 1 chopped carrot, one chopped celery and cook for 2-3 minutes, stirring
-Add 1 tbsp tomato paste and cook for 1 minute while stirring, add giblets and cook 1 minute, add garlic and stir through 
-Add 3-4 Cups chicken stock and any of the remaining juices from cooking the bird, as well as seasonings and parsley
-Cook for 10 minutes, bring to boil then reduce heat
-Using a strainer strain gravy using a pot to catch strained liquids underneath
-Place pot on burner, stir in tapioca starch slurry and cook on medium heat for 1 minute, stir in 1 tbsp of butter quickly.
-Remove from heat and serve hot with turkey.

                      

HERB BUTTERED ROAST POTATOES:

 Ingredients:
6 Washed, Yukon gold potatoes, chopped to a medium size with skins on
1 Large Spanish onion chopped medium size
3 Tbsp Extra virgin olive oil
1 tsp fresh thyme, 1 tsp fresh cracked pepper, 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp bayleaf powder, 1/2 tsp sage powder or poultry seasoning or paprika.
1/4-1/2 Cup cold cubed salted butter

Method:
 Preheat oven to 375 degrees F
-Chop all your ingredients -In a rectangular dish big enough to hold all your ingredients, line with foil, add chopped onions and potatoes and cover with the olive oil.
-Sprinkle all the seasonings over, using your hands, mix all the ingredients together to evenly distribute.
-Before placing in oven, put pieces of cold 1/4 Cup of butter all over different spots of the potatoes. I evenly space these out to ensure the flavour gets all over the dish and to help with the browning.
-Roast in hot oven in middle rack for 1 hour, take out and add a few more pieces of butter, put back in oven and continue roasting for another 30-45 minutes. You want dark golden, scrumptious, fully cooked potatoes.
-Serve as an accompaniment to whatever dish you like.

Classic Gluten-free Pumpkin Pie

Yum indeed!
This is my classic pumpkin pie recipe that I have been using since I first learned how to bake. It has been in my family for years, I learned it from my mom and she learned it from hers. It's the most perfect, creamy, spice balanced, unctuous, and perfectly fall pumpkin pie filling.
I have tried many different pumpkin pies, vegetarian, paleo, raw vegan, carnation milk based, egg based, brown sugar laced, mixed with cream cheese, or on top of cheesecake, I always come back to this one.
I am going to be putting this one in my cookbook but figured it would be a perfect finish as Ode to Fall is brought to a close. The only difficulty I had for this pie was converting the crust to gluten-free, no matter what I tried I could not get the right texture that my family knows and loves. The usual crust I was using was too crisp and many of the others from different sources, were horribly gritty or just tasted bad because the flour was too beanie or acidic.
I like my crust recipe, for things like my pecan pie or banana cream pie or fruit filling pies but this required something that gave that slight under-cooked texture at the base of the pie which pumpkin or flan style pies are known for.
My son always insists I make an extra pie just for him, to which my brother chimes in, me too! Last time I made it, both requested that I find a crust that was more reminiscent of the old school, gluten-filled one, from back in my regular baking days.
I just have not had time to play and gluten-free ingredients are very expensive, so I went on a search to see what other bloggers had to offer.
Lo, and behold, the great Brianna on her: Flippin' Delicious blog, had the answer! I am posting the link down below, I was so happy because it gave the texture I wanted and it saved me much trial and annoying error. I like to make a double batch because as I said, 2-3 pie minimum in my house. I also used a few tablespoons of shortening to replace a bit of the butter, it bakes well this way. The pumpkin pie filling makes enough for 2 pies and they freeze wonderfully. I highly recommend making the crust dough in advance, (double her recipe) chilling it for about 30 minutes before rolling it out between parchment paper, and then placing it in the pie shell, docking it with a fork and baking it for 5 minutes in a 350degree F oven before filling. The reason I bake it for 5 minutes is because I don't want total crust mush. 

Here is the link to the ever cute Flippin' Delicious blog, the recipe for her pie crust, is perfect for pumpkin pie I tell yah!
http://flippindelicious.com/2014/11/best-all-butter-gluten-free-pie-crust-pastry.html

I made this pie filling the first Christmas I spent with Poppa Bear and his family, when I landed on the 24th of December. We rushed to the grocery store for a 45 minute dash to get everything we needed to make a delectable holiday spread before the store closed. Thanks to careful planning, we were great! 
When we were in the fresh baked goods aisle, Poppa Bear picked up a baked pumpkin pie, my, What the hey are you doing? radar went off.
I took them out of his hands and placed them back where he had gotten them. 
He was upset at first, thinking he was being denied pumpkin pie and that's when I said, "No Poppa, we make these ourselves. Don't be silly."
To which he responded, "But it would be faster to just buy them, it will be easier on us won't it?"
That's when I assured him that making them from scratch is actually super easy and a thousand times better on the delectable meter. He decided to trust me and boy was he glad he did! 
I have a confession to make, when I am crunched for time and making for gluten mouths, I buy the crusts pre-made in the freezer aisle. Nope, I am not ashamed, I claim it loudly and proudly!!!!!!
Reasons?
1-It's way less time consuming
2-It's much less clean up
3-Requires fewer ingredients to purchase
4-Does not put me at risk for getting sick or an eczema flare from contact with the flour. Yes. it's that fast and that awful.
5-I can buy them with tops and bottoms, so I can make pumpkin pie and other fruit filled pies without rolling or worry. Super score! As for my pies, when not at home I have learned to go crustless or I make them in advance. What is really fun is that Pilsbury has begun to make prepared dough that is gluten-free. I have yet to try them but I will soon and do a review. I have a hankerin' for rustic tart and cherry pie.

The great thing about our baking the Christmas pies was that I had Poppa Bear help and he could not get over how fast and easy it was. He even said, "That's it?"
I answered cheekily, "Yup babe, now gimme smackas as we move on to delicious turkey."
So without further ado, here is my fav. pie with pictures to guide you; as always. 

Enjoy, let me know what you think in the comments down below, and don't forget to subscribe.

CLASSIC GF PUMPKIN PIE:
Makes 2 pies
Oven @ 350 degrees F
You will need a double recipe of the pie crust that is in the link provided above.

Ingredients: 
1 Whole Egg
1 Can Eagle Brand Condensed Milk
1/2 Can of water
1x 500g Pure Pumpkin puree, not pie filling, puree only!
1 1/2 Tbsp Pumpkin pie spice
1 tsp Cinnamon
Pinch of sea salt
2 Prepared pie crusts, no tops.

Method:

-Bake pie shells for 5 minutes, remove from oven and allow to cool.
-In a bowl add pumpkin and spices, salt, egg, and can of condensed milk, whisk together.
-Using the empty can of condensed milk, fill halfway with regular cool water.
-Whisk all ingredients together
-Divide and pour evenly into the prepared pie shells, place pies on large baking tray*.
-Bake in the preheated oven for 45-50 minutes, the filling must be set and not jiggle when taken out of oven.
-Allow to cool and then chill for at least 4 hours before serving.
Serve with whipped cream or if you prefer, here is my recipe for whipped coconut cream.
http://thekinkycoconut.blogspot.ca/2015/07/vegan-coconut-whipped-cream.html



Yup, this dough behaves well and I particularly enjoyed cutting in the fats. I did a combo of butter and a bit of shortening.


Rolling it out was a bit tricky, as usual, one must use 2 pieces of parchment paper between the rolling pin and the dough or else it sticks to everything and disaster will be all you know.
Obey the between the parchment paper rolling it out rule or else, You shall not pass to pumpkin pie elven kingdoms!

Don't forget to dock your pies. For those not in the know, docking means using a fork or specialized tool to stick holes in the dough to allow steam to escape. This prevents bubbling and unsightly crooked mushy or cracked crusts.

I am an E.D. Smith Hokaido pumpkin pie puree girl. I like it so...sigh.
Use what you prefer or what's available, I am okay with it. Aren't you relieved? Hehheh!

*I like to place my pies on a tray when I bake them, this distributes the heat evenly, helps prevent burning and catches spills.

Puffed and baked beauty! She falls as she chills.

Vegan Coconut Whipped Cream

Helloodles lovelies!
I am sharing this amaze bombs recipe that answers my whipping cream daydreams. How I missed you strawberry shortcake...
Yup, it can be pretty tough for us dairy allergy sufferers and for the Veganites out in the land of dairy filled treats, but fear not, this is a scrumdidilyumptous replacement that is ridonkulously easy and has a marvelously short ingredients list. Just remember to keep things well chilled and to use coconut MILK not coconut cream, then all will turn out ripe peaches. (Topped with coconut whipped cream of course, mwuah hahahaha!

VEGAN COCONUT WHIPPED CREAM

Ingredients:
1 Can 398 ml of coconut milk, shaken and chilled in freezer for 1 hour
2 Tbsp Maple syrup (feel free to add a bit more but I prefer less sweet)
1/2 tsp Vanilla essence

Method:
-5 minutes before your hour of chilling your can of coconut milk in the freezer is up,(use a timer to chill it or you will forget it's in there, trust me I know from experience) place a medium size bowl and beaters from a hand mixer in the freezer, for said last 5 minutes.

-Working quickly because keeping all cold is super important for success, open can and pour contents in chilled bowl. Leave the beaters in the freezer until you are ready to whip, then put them in hand mixer.

-Quickly add maple syrup and vanilla essence, stir.

-Using hand mixer with chilled beaters, whip for 4-5 minutes until stiff peaks form and the cream holds it's shape.

-Serve over your favourite desserts or treats and enjoy!

-Makes about 2 cups, cover and chill the remaining amount. Lasts 3-4 days in fridge but mine disappears after 2 days, so good luck with that.

Remember to share with a loved one, don't forget to subscribe, and leave those loverly comments below if you try out this recipe cuz I do like to hear from you.









I actually made this recipe to smother my vegan apple crisp that I have been craving ever since I bought a bag of apples the other day. I will post the recipe for that bad boy but not aujourd'hui.
Bonne appetit!

West Indian Cornmeal Porridge

               

A very good morning my lovelies! 
Today we are kicking off fall with an all-time family favourite recipe of mine. It's perfect for the first days of fall-welcome back! I missed you so much!!!!
So what is this stuff anyways?
Well, this is a Jamaican style of morning, hot, filling, and nourishing porridge. It is a corn-based porridge. If you are like me, this is no longer something you can eat, I am planning on testing a version of this with some steel cut oats but that is something I will get back to you about. Anywhoodles, this recipe was shown to me 23 years ago, by a lovely woman who was from Barbados, Yes, it is eaten in different parts of the caribbean. My son was crying like crazy during the nights and everyone insisted that he was too young to give food to, no matter how often I kept repeating, "I think he may be hungry". Well, she pulled me aside, brought me into the kitchen and said, I am going to show you what we feed to the children back home. She showed me this porridge that had been made for another person, and had me taste some. I freaked because it tasted so darn delicious! I also freaked because I was sure, with my North American S.A.D, pediatrician insistent, no food for 3 months; that this would be "dangerous" for a baby to eat. She burst out laughing, the answer was, You white people here only listen to doctor's. Do you know for how many centuries families have been feeding this and other types of porridge to their children and they grow big and strong? With never a problem?" I pondered these words as I watched a woman's child greedily scarfing down the blissful bites of porridge in his high chair, and decided to give it a whirl.  
My son slept, well, like a baby. For the first time, he went through the night and woke up calmer and happy. I had thinned out the porridge and fed it to him in almost liquid form, then made sure to really clean his gums and moth so as not to cause harm to his future teeth. This porridge was a life saver, and I never looked back. I also learned to take information given, with a grain of salt. My son is healthy as a horse, has zero allergies-thanks be to God! And most importantly, he still likes to have this to this very day. It's been perfect during lean financial times, as it lasts a full week in the fridge, is very filling/sustaining, and gets super thick when it stands. That means you take a bit out and place it into a smaller pot, then thin it out with milk of choice or water. When money is super scarce, it can be made with water in place of a milk of choice-further stretching your funds. I know condensed milk has gotten more expensive but because of this ingredient, you end up spending much less overall. 
If you are unable to do dairy, feel free to use dairy-free milk of choice and a vegan condensed milk recipe which can be found on this other lovely blog:
http://wholenewmom.com/whole-new-budget/easiest-vegan-condensed-milk-recipe/

This porridge has a wonderful spiced, comforting, warm thickness that just leaves you feeling happy and contented when you eat it. Serve it with fresh, gluten-free crusty bread, gf buttermilk biscuits, or scones. My son and I like it a bit thinner, so we use more milk ( I make it with almond milk) in it and we toast thick, gluten-free bread, and dip it in as we shamelessly scarf it down. Such a good, healthy, and delicious alternative to boring and staid breakfast choices.

West Indian Cornmeal Porridge
Serves 4-6 can be reheated, just add a bit of milk.

Ingredients:
-1 C FINE cornmeal, not coarse!
- 3 C Water + 1/2C for blooming cornmeal
-1/2-1C Milk of your choice, I use almond, unsweetened
-Spice mix: 1stick cinnamon, 5-7 whole pimento berries(Jamaican allspice), 6 scrapes off of a whole nutmeg, 1-2 whole cloves, 1 bay leaf, 1/2 tsp ground cinnamon.
-1 Can of condensed milk
-1 Tbsp Real vanilla

Method:
-Pour cornmeal into a heavy-bottomed pot, add 1/2 cup of water and stir through. Allow to sit and "bloom" for 5-10 mins.
-Add spices, 3C water, vanilla, & stir.
Now is the time to make sure you have ALL your ingredients at the ready, that means opened, measured, along with whisk and spoon. Everything must be right next to you because once you begin the cooking process you can't leave it or stop stirring. If you do not follow these instructions, it will lump and burn every time!
-Place pot on medium-low heat, no higher than 5. Stir often, it will start to thicken after 5-10 mins.
-When thickened add the condensed milk
and stir very well. Cook 1min then add milk.
-Continually stir, you may use the whisk if any lumps appear, at anytime. Cook until it thickens to consistency you prefer, shorter cook time for a more runny porridge and longer cook time for a thicker porridge.
-Remove from heat and dip your wooden spoon in to coat the back of it (napper la cuillére, as Chef's refer to it), then run your finger through it. The line should stay, that means it's ready. 

You are aiming for a thick sauce consistency but not as thick as oatmeal, although my son likes it pretty close to it. I prefer a more runny porridge, it's really up to you. Serve with fresh crusty bread for dipping, biscuits, hard dough buns from the West Indian market, or even buttered toast. This is very rich, nourishing, and filling so don't serve more than 11/2 C of it at a time. Remember to take a few deep breathes before eating, to give thanks for your lovingly prepared meal, & to share it with those you love. 
Here are pics to help you on your culinary adventure, enjoy!

Take care, be well, & love freely...

Remembering God and Jesus, in Every moment

I woke early today, seeking God.
I have been engaging in dialogue with Him through prayer and readings, but life has been so busy these last few months, weeks and days, that I feel less connected.
I woke and wanted, needed, and had a strong, heartfelt desire to hear my father's word. 

I would normally listen to a sermon and then go through a reading but today I was led to the daily devotional that I have linked down below. 

It brought such a feeling of peace, love, and joy. I felt God reaching out for me, acknowledging what I have been feeling in my heart, letting me know that I am loved and missed just as acutely as I have been loving and missing Him.
That I was reminded of the fact that Jesus came, not to judge the world but to save it, melted my heart and bolstered my soul.
You see, there is guilt I hold in the private spaces of my heart.
Personal pain at my short comings, my being distracted, discouraged, letting things slip as the moments on this earthly plane wear and tear. 

God is so good, he knows the secrets of the heart and the sins that stain but it does not deter Him from seeking us out; and reminding us to whom we belong.
What a brother and friend we have in Jesus, I cannot live my days without the love of our heavenly Father.
I need Him, I love Him, and I trust in Him that everything will be alright. 
In these quiet hours, I pray that God reaches you, that you feel his wonders moving through our lives, and that we all hold fast to faith; recalling his unfailing love and mercy towards us.

In Jesus name, Selah.

https://www.intouch.org/Read/Magazine/daily-devotions/jesus-christ-the-seeking-savior

Be well, Abba bless you, love freely.

Back to Finnegan's Market Today for Round 2

Morning Sweet pea's!

Yes, I am at it again. Major kitchen work has been happening, to get some tasty noms out at the market for the Bien Confit! booth. I am really happy with how the mini pies and tartlets turned out, they took a bit more work but the end product was beautiful.

 We had to rush out and get a new small pumpkin cutter, I don't know why it is that whenever you need something you had recently, it somehow manages to vanish when you go looking for it. I say it's borrowers.
I managed to make some sweet looking, rustic designs with the pastry crust dough and it really put some oomph, in these pie's la la!

 

The black bottom maple pecan pies, so pretty and very fall; thanks to the cut out leaves I placed all along as pie edging.

 Can't you just taste it? Do not fear, I made sure to make taste tester versions for myself so that you could rest assured that these pies are fabulous. It also helps that pecan pie is one of my favourite's. Tasty and I am happy with the gluten-free crust, it's really nice to not have a gritty texture.
I can't wait to share these with everyone today.

FINNEGAN

Le marché du samedi - Saturday Market

                              

Finnegan's Market

Hudson's Flea and Antiques Market
at 775 Main Road

Please come and look for us at Finnegan's Market this Saturday the 1st of October 2016.
We will be out in Hudson with all the other tables and stalls and we will be looking forward to meeting and giving you a taste of the Bien Confit! GF line of Bespoke Delights!

The directions and information all follow down below, with a link to the Market site, should you want to know more.

FINNEGAN

Le marché du samedi - Saturday Market

Hours and directions

Hours

Every Saturday, from May 7 until the end of October

Open from 9h00 until 16h00

Address

Finnegan's Market is located in Hudson, west of Montréal via highway 40

Address is  775 rue Main, Hudson, QC, J0P 1J0 

775 rue Main, Hudson, QC, J0P 1J0 

From Montreal:

From Autoroute 40 W 

Take exit 28 to merge onto Route Harwood/QC-342 O 

Turn right onto Côte Saint Charles 

Turn left onto Rue Main

Finnegan's Market parking will be on the left

From Ottawa

From Autoroute 40 E 

Take exit 17 for QC-201 toward Montée Lavigne/Salaberry de Valleyfield 

Turn left onto QC-201 N 

Slight left onto Montée Lavigne 

Turn right onto Rue Main

Finnegan's Market parking will be on the right